Developing New Health Material: The Utilization of Spray Drying Technology on Avocado (Persea Americana Mill.) Seed Powder

Abstract

Avocado (Persea Americana Mill.) generates byproducts, especially the avocado seeds. Hence, the aim of this study was to investigate the potential utilization of avocado seed as a very important, high phenolic content, climacteric fruit with unique characteristics and high nutritional properties. As such, theantioxidative test is conducted, then spray drying is used to produce avocado seed powder. The objective of this study was to develop an avocado seed powder using the spray drying technique by investigating the solution stability with different avocado seed extract concentrations, and to determine the physical properties of spray dried avocado powder that consists of powder yield, moisture, water activity, solubility, and color. The avocado seed extract was mixed with maltodextrin and water and homogenized for 10 min at 8000 rpm. The avocado seed solution was then spray dried with different inlet temperatures and feed flow rates. The spray dried avocado seed powder was analyzed for its yield, moisture content, water activity, solubility, and color. It was reported that the solution with the least avocado extract concentration (10 g) had the best stability in terms of presence of solute particles and color. The avocado seed powder obtained from this experiment had yield ranges from 24.46–35.47%, moisture content ranges from 7.18–7.96%, water activity ranges from 0.27–0.34, solubility ranges from 55.50–79.67 seconds, L* value ranges from 38.38–41.05, a* value ranges from 6.20–7.25, and b* value ranges from 13.33–15.17. In addition, increasing inlet temperature resulted in an increase in powder yield, solubility, a* value, and b*value, as well as a decrease in moisture, water activity, and L* value. Meanwhile, increasing the feed flow rate resulted in an increase in powder yield, moisture, water activity, and all L*, a*, b* values, as well as a decrease in solubility. In conclusion, spray drying technology is able to develop avocado seed powder.

The structure and flavor of low sodium seasoning salts in combination with different sesame seed meal protein hydrolysate derived Maillard reaction products

“…The solubility of TMS particles was good which might be related to the particle size of the powder. There is no fixed standard for solubility, but since seasoning salt is used in food seasoning, therefore, higher solubility brings a better seasoning effect ( Alissa, Hung, Hou, Lim, & Ciou, 2020 ).…”

Antibacterial Potential by Rupture Membrane and Antioxidant Capacity of Purified Phenolic Fractions of Persea americana Leaf Extract

“…Antioxidant activity of the plants is usually related to phenolic compounds due to their redox properties because they play a role in the absorption and neutralization of free radicals [ 51 ]. Because the reactions that involve antioxidant activity are complex, they should not be analyzed by a single technique [ 52 ], therefore, this property of the extract and fractions were investigated by three methods.…”

Avocado seed discoveries: Chemical composition, biological properties, and industrial food applications

“…The avocado seed is ideal for valorization because it includes various nutritious components with numerous potential industrial uses. Its seed powder and flour have many specific nutrient contents, which encourage scientists to work on the utilization of seed in various food products, i.e., Instant soup and beverages ( Alissa, Hung, Hou, Lim, & Ciou, 2020 ), antioxidant-rich tea (Araujo et al, 2018); antibacterial agent in meat products (Villarreal Lara et al, 2019), antioxidant in sunflower oil ( Segovia et al, 2018 ), used as a preservative (Pachego et al, 2017), and bakery products (Rivera Gonzalez et al, 2019). Further development and commercialization of these research efforts by the food industry will provide an opportunity for a raw material source that is still underutilized and generally treated as waste.…”

“…This suggested an opportunity to increase the value of processing avocado waste and develop new products to avoid processing waste ( Yepes-Betancur et al, 2021 ). A seed powder prepared by spray drying a mixture of avocado seed extract, maltodextrin, and water showed good yield (24.46 %–35.47 %), water activity (0.27 %–0.34 %), solubility (55.50 %–79.67 %), and color values ( Alissa et al, 2020 ). This powder can be used in different food such as instant soups and beverage products, simultaneously adding value to the waste product.…”